Vegan Mapo Tofu

November 04, 2016

Made with 5-min home-made hot chili oil and pepper solids and simmered in a shiitake mushroom broth.

1 ounce dried shiitake mushrooms or 8 ounces fresh ones
2 cups water
1 (16-ounce) block soft tofu
3 tablespoons canola oil
1 tablespoon minced ginger
2 teaspoons minced garlic
1 1/2 tablespoons hot chili oil with pepper solids
1/2 teaspoon finely ground Sichuan pepper (aka numbing pepper)
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
1/2 teaspoon brown sugar
Salt and pepper to taste (preferably finely ground Sichuan numbing pepper)
Chopped green onion for garnish

In a medium saucepan, simmer mushrooms in 2 cups of water for 15 minutes. Cut tofu into half-inch cubes. In another medium saucepan, bring a large amount of salted water to a boil and gently place the tofu...
See the full directions on my site

Nutritions

Calories
468

Sodium
8mg
0% DV

Fat
32g
49% DV

Protein
4g
9% DV

Carbs
12g
4% DV

Fiber
4g
16% DV